KerbEdge burgers at Head of Steam

Yesterday evening we visited Head of Steam in Trinity Square for a beer and a burger.

Whilst the beverages originate from a huge range of breweries, the beef is supplied by local specialists KerbEdge.

Before sampling their incredible burgers, we first spoke to founder and chief flipper Adam Bryson about the company’s history and ethos.

“KerbEdge was formed just over three years ago. It came out of my search for a great burger and the fact that I couldn’t afford to open my own restaurant. We hit on the idea of a street food truck, and the rest is history!”

Whilst many burger makers claim to be the best, KerbEdge has a loyal following that would fight its corner for the title.

“I think the thing that makes our burgers so special is our recipe, and the fact that they are all made by hand,” explains Adam.

“We don’t use any breadcrumbs or filler, we don’t bind the burgers using egg. We use the flavours you would expect to find in a great burger.”

The other key to KerbEdge’s popularity is the meat. They only use chuck steak mince from British reared cattle, ensuring top quality in every bite.

Adam also challenges his chefs to come up with different specials each week. These could be based on a certain country, or an ingredient used as a base.

The chefs’ creations are then developed throughout the week, there’s a final taste session on a Wednesday, then on Thursday the special will go live.

As for our visit, whilst there were half a dozen styles to choose from, we went for the signature KerbEdge burger. This is a chuck steak patty with smokey mayo, sweet red onion relish, wild rocket, Monterey Jack cheese and crispy smoked bacon in a brioche bun.

The first thing you notice after unwrapping your burger is the softness of the bread. This goes perfectly with a naturally juicy burger brimming with lip-smacking tang.

We were pretty hungry, so we also ordered some Beerey Cheesey fat chips (American Chip Spice, warm beerey cheesey sauce and crispy bacon pieces) and a portion of frickles. These are beer battered, deep-friend pickles with roasted garlic mayo. Utterly delicious!

All of this was enjoyed in the warm, welcoming surroundings of Head of Steam. Adam tells us more about KerbEdge’s residency in the stylish pub that opened last July:

“What started as an informal chat over coffee has blossomed into a beautiful relationship. Head of Steam were looking for a food partner to complement their offering and loved what we do. One taste of our burgers and they were hooked.”

Whilst we opted for pints of Quantum State by local brewery Atom Beers, we asked Adam which beverages he’d choose:

“Keg-wise I’d have a Brooklyn. You can’t beat a classic American craft beer to go with an American-style burger.”

“Or if you’re wanting British, Cameron’s A-hop-alypse Now would be a winner, as it’s a really hoppy cask beer.”

“As for cans, I’d go with something from Kona Brewery in Hawaii. Maybe their Big Wave, which is a lovely golden ale that whisks you away to their beach with a burger in your hand!”

Whilst KerbEdge are always busy in Head of Steam’s kitchen, they still operate as a street food van too. You’ll find them later in the year at Humber Street Sesh and Freedom Festival, as well as the new Hull Street Food Nights organised by HullBID.

For those venturing slightly further afield, KerbEdge will make their debut at Eroica Britannia, a festival of cycling and vintage style in the Peak District.

Wherever you catch them, make sure to bring your appetite along. Missing the opportunity to enjoy a KerbEdge burger is something you’ll regret for the rest of the day.